Comments on: My edible heritage

By: Lori

Lori — Fri, 24 Dec 2010 23:35:44 +0000

I made this when we had a friend over for supper…and now I’m making it again for Xmas dinner tomorrow! I think your family tradition will soon be ours too! Delicious! Thanks for the recipe.

By: Phoo-D

Phoo-D — Mon, 30 Nov 2009 20:22:48 +0000

What a marvelous story and recipe! I think it is so very cool to have a family recipe that has been around that long.

By: Sean

Sean — Sat, 28 Nov 2009 20:59:37 +0000

PS I just saw your footer for the first time. Am cracking up.

By: Sean

Sean — Sat, 28 Nov 2009 20:58:50 +0000

Loyalty be damned. I’ve bookmarked this for future stuffings.

By: Wizzythestick

Wizzythestick — Thu, 26 Nov 2009 20:47:52 +0000

Wow! Isn’t that something to be thankful for – a great treasure of recipes and a connection to your past. Love;y.

By: Coconut

Coconut — Thu, 26 Nov 2009 14:45:05 +0000

What a wonderful tradition! Love the photo of the old recipes.

By: Kate

Kate — Thu, 26 Nov 2009 02:37:35 +0000

Much to my husband’s chagrin I have been playing around with the stuffing recipe…I love the one I grew up eating but I had to see if I could make it better! I am still working on it! This sounds wonderful..who doesn’t like bacon?

By: sippitysup

sippitysup — Wed, 25 Nov 2009 23:14:05 +0000

This is a cute and sentimental story that is perfect this time of year! GREG

By: cookiecrumb

cookiecrumb — Wed, 25 Nov 2009 22:25:52 +0000

So you’re Eye-talian! That food sounds crazy good; cheese? Ee.
And look. You got your husband to fall for it.
As long as there’s sage in it, I’m happy.

By: Cooking with Michele

Cooking with Michele — Wed, 25 Nov 2009 15:12:02 +0000

I was always the stuffing maker and turkey stuffer as a child – and was taught to make my mom’s stuffing with the bagged bread cubes following the recipe on the back. In the past few years I’ve finally broken from the past, creating my own dressing recipe (I no longer cook it in the bird) featuring Italian bread, fresh herbs and veggies, and lots of butter. To give it that “baked in the bird” taste I drizzle it with turkey drippings before serving. Happy Thanksgiving!